This Thai-inspired meat marinade has it all going on – sweet, spice, funk, acid, and more! Use it with pork, beef, chicken, or fish. Even a quick splash in this marinade will bring big flavor, but ideally you’ll let your meat hang out for a few hours or even overnight to really infuse it. It lends itself perfectly to grilling or slow roasting, but can also be a good base for braising a tougher cut of meat. Recipe created by Alex Sorenson of Blank Slate Kitchen.
- 1/3 cup Black Pepper Rich Simple Syrup
- 1/4 cup fresh lime juice
- 1/3 cup fish sauce
- 1/2 thumb fresh ginger, peeled and chopped
- 3 bird’s-eye chilis, chopped
- 1 stalk lemongrass, chopped
- 1 shallot, minced
- Mix together the syrup, lime juice, fish sauce, ginger, chilis, lemongrass, and shallots
- Pour over pork, beef, chicken, or fish. Cover, let marinate for 3 hours
- Grill or roast according to your preference
- After removing the protein, pour the marinade into a saucepan and reduce it by half over medium heat. The resulting sauce can be used as a glaze in the final minutes of cooking, or as a sauce for the finished dish
Recipe and photo reprinted with the permission of Alex Sorenson
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